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We cut the pork tenderloin into larger pieces.
we wash it and dab it with some kitchen towels, for the excess water.
put a little oil in a pot.
we also pour the meat there and brown it a little on both sides.
put 1 cup and a half of water (or two), season with a little salt and pepper and let it boil, at the right heat, the pot being covered with a lid.
we clean the onion and chop it finely.
clean the carrot and cut it into rounds.
we grind the tomatoes.
when the meat is about half cooked, add the onion, carrot and chopped tomatoes.
let it continue to boil until the meat and vegetables are well cooked.
we dissolve the flour in a little water, then we pour it in the pan, through a strainer.
we spin quickly so as not to become lumpy.
finally we add a little paprika and crushed garlic.
bring 2-3 more boils and turn off the stove.
we wash the parsley, remove the tails and chop it finely.
we sprinkled it on top of the food.
Pork in mustard sauce & # 8211 an ideal recipe to serve with pasta
Pork in mustard sauce
The recipe is ideal to serve with pasta, is easy to prepare, is made in a short time and is suitable for a quick dinner.
Pork ingredient in mustard sauce
- 300gr pork
- 50 ml dry white wine
- 150 ml sour cream
- 1 tablespoon mustard
- 2 tablespoons flour
- salt, pepper, paprika
Method of preparation
We cut the meat into thin slices, cover it with a bag and beat it a little with the meat hammer as in the slices.
In a bowl mix 2 tablespoons of flour with a teaspoon of salt, a teaspoon of pepper and a teaspoon of paprika pass the slices through mixed flour.
In a pan, heat 1 tablespoon of oil and fry the slices of meat on both sides for 2-3 minutes.
Remove the meat and heat the chopped onion in the pan, then turn off everything with wine, let it evaporate a little, add the sour cream and season with salt and pepper, add the mustard and pour another 150-200ml of water.
Leave the sauce until it starts to boil and add the meat, let it boil for 5 minutes on each side.
It is ideal to serve meat with sauce next to pasta.1.Ingredient 2. Meat covered with a bag 3. Beaten meat until thin slices are obtained 4. Thin battered meat 5. Two tablespoons of flour 6. A teaspoon of salt 7. A teaspoon of pepper 8. A teaspoon of sweet paprika 9. Pass the slices of meat through the flour 10. Meat mixed with flour 11. Meat slices given through flour 12. A tablespoon of butter in a hot pan 13. Fry the slices of meat 14. Finely chopped onion 15. Fried meat 16. Quality onion 17. White wine sec 18. Onions quenched with wine 19. Add cream 20. Season with pepper 21. Season with salt 22. Add a tablespoon of mustard 23. Pour water over the sauce 24. Place the meat in the sauce 25. Pork in mustard sauce 26.Presentation suggestion 27.Presentation suggestion
Pork muscles with honey and vanilla sauce
You will soon have to prepare the Christmas meal. And you will definitely want to impress your guests with your dishes. If among them count a mother-in-law or a damn friend, with the following network, you will reach your goal. Not to mention that you can give them lessons after dinner!
Ingredients for 8 servings
- 2 pork muscles
- a quarter cup of honey
- 2 tablespoons of vinegar
- 1 teaspoon of vanilla powder
- half a teaspoon of hot pepper
- a quarter teaspoon of mustard
- a teaspoon of pepper
- a quarter teaspoon of salt.
Method of preparation
1. Place the meat in the pan in which you will cook. Mix honey, vinegar, vanilla powder, hot pepper, mustard, pepper and salt. Grease the meat with this mixture.
2. Then put the tray on the right heat for 45 minutes, greasing the mixture with the meat made at the beginning every 10-15 minutes. Try it with a fork, and if it is made and has a beautiful color, stop the fire.
You can cut the meat to be served.
The icing from the mixture of ingredients, but especially the two less common in this recipe - honey and vanilla - give the meat coppery eyes and a special flavor. And it is very simple to follow: no more than 5 minutes for the mixture and no more than 45 minutes for the time the meat is baked.
Pork tenderloin with plum sauce
We are sure that you will try this recipe several times because you will fall in love with it.
For the sauce:
2 tablespoons vegetable oil
150g chopped onion
2 finely chopped garlic cloves
50g brown sugar
70ml rice vinegar
70ml tomato sauce / ketchup
2 tablespoons soy sauce
2 teaspoons mustard seeds
1 teaspoon ginger powder
& frac12 teaspoon ground black pepper
800g plums, cut into quarters
1 piece star anise
For the steak:
2 tablespoons vegetable oil
2 pork tenderloin (not more than 450g meat)
1/2 teaspoon salt
1/2 teaspoon pepper
Saute onion and garlic in 2 tablespoons of oil over medium heat for 5 minutes, stirring constantly. Add the rest of the ingredients, including the plums. Bring to the boil, reduce the heat and simmer. In 30 minutes the plums will soften, break and the sauce will thicken. Remove and discard the cloves and star anise.
Heat a pan over medium heat, add 2 tablespoons of oil, season the pork tenderloin with salt and pepper and put it in the pan. Saute for 7 minutes until golden brown on all sides.
Transfer the pork to a tray lined with foil and cover the mussels with a quarter of the plum sauce. Bake for 15 minutes. Turn the meat once, add a quarter of the sauce on top and bake for another 10 minutes. Remove the steak and leave it for another 10 minutes without cutting it. Serve with the remaining plum sauce.
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Peel a squash, grate it and boil it in a bowl of cold water. After it starts to boil, remove the foam and add the bay leaves, peppercorns and a pinch of salt. Put a lid on the pot and simmer for approx. one hour. The pig's tongue or the calf's tongue boils faster than the beef's. Remove the tongue (do not throw the juice) and clean the skin hot with a small knife. Cut into slices or fringes, as desired, and set aside.
Peel a large onion, finely chop it, heat a frying pan and fry it in a tablespoon of oil over low heat. Add the pieces of tongue, the chopped garlic cloves and give a pepper powder, then crushed. Put a polish with juice from the pot in which we boiled the pork tongue and add the diced tomatoes. Let it boil slightly until it drops and bind the tomato sauce. We also taste it if we want a sweeter sauce (it also depends on the tomatoes used) and less acid, we give it a little sugar. We also add salt. We crush one last clove of garlic and add it at the end together with the greens.
It is served with a fluffy mashed potato, prepared with butter and milk, or vegetable puree. It is an incredibly tasty food, very easy to prepare and I think you will like it.